"Kathy" > wrote in message
...
> "Lucretia Borgia" > wrote in message
> ...
>> It would probably roast nicely and be delicious. Perhaps the one you
>> had decades ago was too recently killed. A wild duck should hang to
>> age the meat in a cool place such as a basement. Preferably, still
>> with feathers on. Nice cool basement, I would give it about a week.
>> ...
>> Sheena
>
> I've always been confused about hanging meat. Food safety purists say you
> never let raw meat thaw on the counter and keep it refrigerated or frozen
> when it's not above ... what was it? ...140 degrees? Something like that.
> So
> can anyone explain why the aging of meat is a good thing and not a
> cardinal
> sin against food safety?
>
> Kathy
>
>

Your phrase "food safety pursists" says it all. Some people are so worried
about spoilage that they go to extreme lengths and take actions that do not
increase their real safety (although they do increase their perceived
safety). These are the worry-warts who will not let a casserole sit and cool
on the counter - it has to go in the fridge 2 milliseconds after it comes
out of the oven. The one thing all these people have in commn is a lack of
understanding of bacterial, how they grow, and when they can be dangerous.
You cannot really blame them - many authorities go overboard because they
know that many people will not follow their advice exactly, so they err on
the side of safety.

BTW, aging is not about bacterial growth. During aging the natural enzymes
that are present in the meat slowly change the composition, making it more
tender and flovorful.


--
Peter Aitken

Remove the crap from my email address before using.